Rice Milk Recipe

We created this rice milk recipe because we
wanted a low fat milk that didn't contain oil or
isolated soy protein. It is perfect for cereal and costs just pennies
to make.

7 oz cooked
brown rice1 oz agave
nectar32 oz water1 tsp vanilla

In
a blender, weigh cooked rice, agave nectar, and water. Remove from
scale and add vanilla. Cover and blend on high until rice is
pulverized.
Store in a covered container in the refrigerator. Shake well before
using.

Comments:
Agave
nectar is a liquid sweetener. You may substitute maple syrup or any
other sweetener of your choice. Omit the vanilla when you need
milk for a soup or
savory sauce. This
milk is very low in fat and has a consistency similar to to that of
skim milk. If it is too thin for your taste, try the Rice-Cashew Milk
recipe below.

Yield: 40 oz 1 serving = 5 ozCalories
per serving: 63 Fat: 0.3 g
(4.8%) Protein: 0.9 g CHO: 13.9
g All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any
ingredients!

Rice-Cashew Milk Recipe

5 servings

This rice milk recipe contains a few raw
cashews. They make a rich tasting milk that is a bit high in fat. The
milk is still much more healthful than commercial rice milks
that contain oil.

In
a medium-small wide bowl, weigh raw cashews and cooked brown rice.
Transfer to blender. Add agave nectar and water. Remove from scale and
add vanilla. Cover and blend on high until cashews and rice
are
pulverized.
Store in a covered container in the refrigerator. Shake well before
using.

Comments:
Another way to make your rice milk creamy is to throw a small chunk
of tofu in it before blending.

Yield: 40 oz 1 serving = 8 ozCalories
per serving: 76 Fat: 1.6 g
(19.3%) Protein: 1.4 g CHO: 14
g All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any
ingredients!

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